LOCAL

Ben West combined meatloaf and pot roast recipes

Carla Core Brown

When Ben West hosts choir practice at his house, you can bet your bottom dollar those in attendance burst forth with the Hallelujah Chorus when he serves his Meatloaf Pot Roast!

Ben created this recipe when he knew he wanted veggies with his meatloaf. He decided to combine his pot roast and meatloaf recipes together into one winning hand and hit the jackpot with this delectable dish. Ben said, “It has been my go-to for years!” I say, deal me in!

Ben’s Meatloaf Pot Roast

Use your favorite meatloaf recipe or use two pounds of ground chuck. Mix one cup of Italian bread crumbs into the ground chuck. Add finely chopped onions (optional). Form the meatloaf into a rectangle, place in your dish.

Open and drain and layer:

1 can of sliced potatoes

1 can of sliced carrots

1 can of green beans

1 can of whole kernel yellow corn

Top the meatloaf with three slices of sweet yellow onion, add three to four slices of lean bacon, and cover with ketchup. Next, open two cans of tomatoes with oregano and basil, pour over the layered vegetables. Cover and cook your Meatloaf Pot Roast at 375 degrees until the center of the meatloaf temperature reaches 155 degrees. Remove from the oven and let stand for 10 to 15 minutes before serving. Slice the meatloaf, place on plate, add large spoonful of the cooked veggies and serve with a good leafy green salad.

Ben said, “You will be glad you tried this one!”

Now how’s that for a little LOCAL FLAVOR??!